Smoky Kreeftensoep met Jenever – Royale soep
Last year I took a break from blogging in English. Leading me to a bunch of recipes I never shared with you guys. This delicious smoky lobster soup with Jenever for instance. A royal festive soup perfect for the holidays. Get your smokers going this soup is on your Christmas Menu! At least… If you are willing to share! Have fun and come back to tell me your feedback on this recipe on social media or in comment section below! Have a smoky end of the year you BBQ lovers!
Disclaimer: Recipe for @lidl Belgium. All opinions shared are personal and honest.
- 2 lobsters
- 6 Scampi
- 1 Tbsp olive oil
- 1 Tbsp Curry powder
- 2 Tbsp Turmeric
- 1 Tbsp ginger powder
- 2 bay leaves
- 1 clove garlic
- 1 twig thyme and rosemary
- 1 Fennel
- 2 Carrots
- 1 bar celery
- 1 liter Fish broth
- Sea salt and pepper at taste
- 4 shots Jenever
- Parsley for garnishes
- handful of shrimps
6h; before you want to prepare the soup: put the fish broth in a Dutch oven on the BBQ or box. Add some beech sawdust to your cold smoke generator and smoke the broth for 6 hrs.
Prepare your BBQ for an direct session at medium heat (+- 200°C). Place the fennel on the grid and grill it until charred on the outside. Put aside to use the inner pieces in the soup.
Cut the lobster in half by putting the sharp end of your knifein the mid point just behind the head of your lobster and cut it all the way through to the tail. Remove the stomach and intestinal tract.
Place the lobster on the grid with the meat side down for a couple of minutes to give it a nice char. Turn the lobster and sprinkle the meat side with some oil or butter. Grill the lobster for another two minutes.
Take a deep bowl and add a Tbsp of olive oil. Fry the onion until translucent before adding the herbs and spices (thyme, rosemary, bay leaf, ginger powder, Turmeric and curry powder). Let simmer for another couple of minutes.
Remove the meat from the lobster and add the “shells” to the fried onions. Let simmer for +- 5 minutes.
Quench with the jenever (or gin) and the broth you smoked.
Add the rest of the broth and let gently simmer for a little hour to make sure the lobster “shells” add their flavor. Add the Scampi about 10 minutes before the end.
Remove the shells and scampi from the soup and mix thoroughly.
Pour the soup through a sieve to make sure you’ll get a tasteful thin soup. Add the scampi back to the soup together with the lobster meat.
Taste the smoky lobster soup and bring to taste with salt and pepper. If needed add some more jenever (or gin) at your own taste.
Rewarm the scissors of the lobster until they’re lukewarm. Dress up your soup bowl with some parsley and put a lobster scissor in the bowl. Finish with some shrimps.
Note 1 for this recipe I’ve used precooked lobster by Lidl. If you want to prepare this meal with fresh lobster you’ll need to grill it a little longer. This takes about 15 minutes.
Note 2 If you don’t own a cold smoker you can make the soup on your BBQ and add some smokewood in the boiling process. When doing it this way make sure to use some extra broth and remove the lid from your dutch oven while cooking with the BBQ lid closed. This way it’s harder though to regulate the amount of smoke flavor in the soup.